Welcome to the place where everyday adventures come to life. Wit Meets Grit is the culmination of years of experiences, projects and people. It is a company created to empower non-profits and business owners to increase their visibility, profitability and ultimately the sustainability of their mission through consulting and contract support. Join me on my journey to increase the capacity and efficiency of our food ways from seed to plate by providing individuals and communities with the tools necessary to succeed. Follow along for stories and pictures from projects I am working on, inspiration from the field and resources for those also working hard to create true sustainability. Looking for support? Check out the "About" tab at the top of the page for more info on specific services. You can always email me at Nikki@WitMeetsGrit.com

The metaphor of referring to the operations side of business as “how the sausage gets made” is used with care in the food system because the person you are working with might actually be talking about grinding meat. Whether a metaphor or literal, the reference makes an important observation regarding the messy, unattractive, or even unpalatable aspects of the operations side of a process often done behind closed doors. The use of the metaphor reveals a desire to enjoy the final product while being separated from the details of how it is made, what it is made from, or even who made it. Yet the information age is replacing the desire for closed doors and hidden processes with a demand for transparency, especially when it comes to food.

The resurgence of interest in the food system attracts an overwhelming amount of writers, researchers, film makers, media personalities, and others trying to pull back the curtain to both understand and expose the inner workings of the system feeding us. Unfortunately, many stories are being told by people that are unable to provide a comprehensive, unbiased, or even accurate portrayal of the challenges and opportunities facing the food system. While an incredible amount of good has come from the increased focus on food, it also brings with it a fair share of misinformation and marketing ploys. For many, it is easier to imagine that a clear and specific “bad guy” exists to blame because then we can arm ourselves with a silver bullet, make a clear choice, and absolve ourselves of guilt. In reality, the issues are complex and span far beyond the fields and farmers markets. Learning “how the sausage gets made” involves following the rarely simple and often complex pathway our food takes to get from farm to table. The “food system” is made up of all of the resources, people, equipment, infrastructure, and transportation that allows each of us to enjoy an incredibly diverse and relatively affordable selection of food (see image below).

As someone who identifies as a “Food System Leader,” it is challenging to explain what these types of positions entail, why they are important, and how we can all play a leadership role in the system. I realized that despite the national publications and famous writers, most people want to hear from someone they know and work with, so it is important that we share within our own circles. With that in mind, here is my perspective on the food system, the issues, the opportunities, and a glimpse of my own journey.

Cue my professor voice. With the incredible growth of our world’s population and the globalization of our economy, the process by which we grow and distribute food has become increasingly complex and specialized. In parallel, the number of people actually growing food has steadily been declining over the last century from 21% of the workforce in 1930 to 2% of the workforce in 2012.The combination of the increase in the complexity of the food system and the decline of farmers has led to a disconnection between the general population and those who feed them. Despite on the average person eating three meals a day, few people understand how their food is grown, processed, packaged, transported, and delivered. Even those in the industry find themselves disconnected from other sectors of the industry, a gap in understanding that has continued to grow as the system adapts to meet changing markets, climate, and consumer demands. Although generally fueled with good intentions, those passionate about the food system often perpetuate short-sighted or misinformed headline grabbing stories that create further disconnection and fail to tell the whole story (including sharing the good news).

As someone that spends time with both small to mid-sized “farm-to-table” farmers and large scale conventional commodity farmers, I can tell you that all farmers are facing high risk, tough markets, low profits, and issues with labor and natural disasters. Despite these commonalities, both organic and conventional farmers are positioned against each other, often pushed into promoting their production styles at the expense of other farmers. Not only unproductive, this distraction results in people missing the deeper issues facing the broader food system. Regardless of production styles, farmers are passionate people whose businesses typically are embedded in their lifestyle and values centered around serving the community the best way they know how. In the United States, 96.4 percent of the crop-producing farms in the U.S. are owned by hardworking families living and working in our communities–not faceless corporations or cute hobby operations. The industry in-fighting and lack of operational understanding creates many barriers to developing policies, programs, and markets that ensure a healthy, equitable, and profitable food system. With only 2% of the workforce in agriculture, we need to find ways to support every single farmer in the industry and with the current Farm Bill under review, now is the time to advocate for the programs supporting the people feeding us.

When talking to people about the food system, the following topics often come as a surprise:

Agriculture is an essential economic driver. We all rely on agriculture in our everyday lives, even if we do not realize it. Specialty crops (fruits, veggies, nuts), meat, dairy, grains, legumes, and eggs are only a few of thousands of ways agriculture supports our daily lives. Commodity crops like corn, soy, and sugar beets are not only used in food but also processed into products and chemicals that are utilized in everything from laundry detergent and cosmetics to tires and upholstery while fiber crops like timber and cotton provide our clothing and paper products. According to the USDA, Agriculture, food, and related industries contributed $992 billion to U.S. gross domestic product (GDP) in 2015, a 5.5-percent share. The output of America’s farms contributed $136.7 billion of this sum—about 1 percent of GDP. These numbers only tell part of the story, with many of the newer and only recently tracked localized food system developments (farmers markets, CSAs, food hubs, etc.) increasing revenue streams for those in the food system and creating jobs in communities across the US.

Immigrants feed America. Currently 72% of farmer workers are immigrants. The United Fresh Produce Association, a produce industry trade group, estimates the industry relies on about 1.5 million to 2 million immigrants. Of these millions, The Department of Labor’s National Agricultural Workers Survey estimates that at least 46% of these workers are illegal.

Transportation and logistics are key. Did you know that the average grocery store only stocks enough food for three days? The entire food system is built around steady shipments of food to meet the consumer demands. Current store models give customers they can have almost anything year-round, including perishable products, even if it means shipping products thousands of miles. In parallel, 23.5 million American’s live in Food Deserts where food is not accessible or Food Swamps where only unhealthy options are available and transportation is the top listed barrier to access in both urban AND rural communities. With the increased demand for local food, the industry is also rebuilding the value chains capable of securing and transporting large and consistent volumes of locally sourced food to serve institutions such as schools and hospitals.

Agriculture lands are in transition. As the average age of farmers in American continues to rise (currently 58), many operators are reaching the point in which they must determine how to manage the transition of their land. According to the USDA, between 2015 and 2019, 93 million acres of land are expected to be transferred. In addition, approximately 39 percent of the 911 million acres of farmland in the contiguous 48 States is rented. Land transition and access have been pushed to the top as one of the key agricultural issues over the next decade.

The face of farming is changing. According to the National Young Farmers Coalition, new farmers increasingly come from non-farm families and are interested in diversified fruit, vegetable, and livestock operations using some type of organic production methods. The group has also seen an increase in people of color and women entering the industry. And it is not only the people that are changing but the places. Urban farming, market gardens, and micro-farms are all on the rise. While the US Census has not previously recording urban agriculture, According to the The Food and Agriculture Organization of the United Nations reports that 800 million people worldwide grow vegetables or fruits or raise animals in cities, producing an astonishing 15 to 20 percent of the world’s food.

Farmers are conservationists. Farmers currently manage millions of acres of land and have a vested interest in stewarding the natural resources on which they rely. This has created incredible opportunities for open land conservation and habitat stewardship. With support from agencies such as the USDA Natural Resource Conservation Service (NRCS), farmers can have their property evaluated for conservation needs and participate in programs to plant pollinator habitat, cover cropping, bird habitat restoration, livestock fencing, irrigation, and support for no-till production. These programs are popular among conventional and organic farmers alike and are adopted by farms of all sizes. According to the USDA, roughly 40 percent of combined acreage of corn, soybean, wheat, and cotton were in no-till/ strip-till in 2010-11 (89 million acres per year), with adoption rates higher for some crops (e.g., soybeans) and some regions (e.g., the Southern Seaboard).

Jobs growth in the industry outpaces qualified workers. Based on a report from Purdue University and the USDA, the agriculture and life sciences field needs qualified an estimated 60,000 candidates while qualified graduates are projected closer to 35,0000. Demand will be strongest for plant scientists, water-resource scientists and engineers, farm animal veterinarians, and precision ag and pest control specialists, among other positions.

Why I am I so excited about working in the Food System?

Capacity for social change. Every stage of the system is full of abundant opportunities for positive change, empowerment, and equity. As you can see from some of the key issues above, the food system needs support for educated consumers, advocates, and policy makers at every level.

Opportunities for innovation and a path for career growth. This is an industry experiencing an incredible growth and transformation. The sector is extremely interdisciplinary with an array of roles from engineers and logistics planners to compost processors and seed growers and is no longer confined to small towns in rural communities but also lives in urban cores and in laboratories.

So what does a career in Food Systems look like?

After spending several years working in other industries, my journey into the food system started from the ground up, literally. I have had the pleasure of working as a farm apprentice with Joseph Fields Farm (aka mentor for life) and Our Local Foods at Thornhill Farm before joining the awesome team at Lowcountry Local First. During my time at LLF, I had the opportunity to work with Jamee Haley to develop the Growing New Farmers Program to train aspiring farmers and food system leaders, grow the Eat Local Program to help consumers connect to local products, launch the Dirt Works Incubator Farm to support new farmer businesses, and provided training and support for hundreds of small to mid-sized diversified farmers. This experience gave me a solid platform to launch Wit Meets Grit.

During the last year and half at Wit Meets Grit I have had the pleasure to expand this work to support efforts across South Carolina and the broader Southern Region. Highlights include:

Landscape Assessment of the Southeast to determine opportunities for Local Food Procurement through hospitals with Pavlin Consulting and Healthcare Without Harm.

Development of the SC Local Food Value Chain Mapping Project with SC Food Policy Council, College of Charleston, and SC Department of Agriculture.

If the month of January is any indication, this year is one for the books. Kicking off the year, I had the pleasure of traveling to Nashville Tennessee for the National Farm Bureau Conference and was awarded as a Top Ten Excellence in Agriculture National winner. This was followed by a trip to Chattanooga, TN for the Southern Sustainable Agriculture Working Group Conference where I presented on Funding Fundamentals for non-profits, helped with conference social media, and attended the annual SSAWG board meeting.

Upon return from Tennessee, I checked in with the team working on the Local Mapping Project, touched base with The Bee Cause Project, spent a day facilitating the SC Food Hub Network, and made a trip up to Columbia for a town hall with USDA Secretary of Agriculture Sonny Perdue and SCDA Commissioner of Agriculture Hugh Weathers to share input into the new Farm Bill.

Wrapping up the month, I travelled to Denmark, SC to facilitate the Bamberg County Health Coalition before returning to Columbia for a quarterly SC Food Policy Council board meeting and a visit with SC Farm Bureau. While my days are not often spent in the literal fields anymore, I really enjoy digging into the entire process that gets food from the farm to the table.

Thank you to everyone supporting my journey as a Food System Leader, an adventure I hope to continue for decades to come!

It does not take much digging to unearth the racism embedded in the current agricultural system, infecting the very soil from which the industry has grown, preventing entire communities from thriving. Taking many forms, from the denial of farm loans and heirs property disputes to poor working conditions and low wages, the systematic discrimination against minority and indigenous farmers and farm workers is having an incredible impact on farm families, including the loss of thousands acres of farmland. Beyond the fields, the food system’s inequities result in communities without access to the resources for self-sufficiency from food to education. These injustices are only part of the deeper systemic issues negatively impacting people of color and indigenous populations, issues that in recent years have been brought to the forefront of the national consciousness. This awakening to what it means to be a minority and indigenous person in American society has grown into a movement to disrupt and dismantle the practices and processes of institutional racism. From farm fields to food service, individuals and organizations are rising up to identify and address the structural and cultural challenges preventing agriculture from being a safe, inclusive, and equitable industry. In continued support of this movement, the Southern Sustainable Agriculture Working Group has invited several leaders, including Dr. Tameka L. McGlawn, to provide tools and resources at the January conference in Chattanooga, TN.

“There are many people that have been struggling for generations and we are in a time where transformation is possible, when we can harness the collective force for change,” emphasizes Dr. Tameka L. McGlawn. As the Chief of Strategy, Learning, and Collective Impact for the “Leading for Equity Collective Network”, Dr. McGlawn is passionate about empowering organizations and individuals to create institutional equity that directly addresses structural racism. She expressed that across industries, especially agriculture, there is a hunger for tools and resources to address the underlying conditions that historically and traumatically impact underserved and marginalized communities. As the world shines the light on the injustice and discrimination faced by historically marginalized communities, it is essential that all members of the food system, not only food justice organizations, play an active and deliberate role in dismantling racism in the industry. “Whether you are an advocate, an organizer, a consumer, a researcher, or a funder you need to understand the historical and economic dynamics that inform what happens to farms and farming communities across generations,” notes Dr. McGlawn.

Dr. Tameka L. McGlawn brings a unique perspective to the process. Raised on a farm in rural Mississippi, her childhood was rooted in the land and stories of lived experiences, all against the backdrop of a segregated South. “My very first lessons were anchored in a very authentic perspective. In my community, education was a vehicle to economic freedom and prosperity. I learned firsthand the correlation between education, economic opportunities through access, and the value of individual agency and the power of a unified community,” noted Dr. McGlawn. Ultimately, her range of experiences cultivated purpose and passion for directly confronting structural racism and advocating for building and institutionalizing equitable systems. She believes these systems are built through the implementation of community led initiatives that affect education, economic viability and access to opportunities that create thriving individuals, families and communities.

With 25 years working as a servant leader and collaborator, Dr. McGlawn leverages her knowledge and experience to support individuals and organizations as they navigate through the challenging conversations necessary in the process of dismantling racism within institutions and organizations. It is this experience that Dr. Tameka L. McGlawn will be bringing to the Southern Sustainable Agriculture Working Group Conference in January for her pre-conference short course: “Dismantling Racism: A Constructive Approach to Solution Building, Community and Agency”. Join Dr. McGlawn for a day and half journey where she will guide participants through learning activities and facilitated conversation using the principles of servant leadership. Through this highly interactive, 1 ½ day course, Dr. McGlawn will create the conditions that nurture the assets of participants, foster creative solutions, and empower the group to strategize and address practices that can disrupt and dismantle the practices and processes of institutional racism in agriculture. “We are all navigating the roles that we each have to play while recognizing that we each have our strengths and weaknesses, “ notes Dr. McGlawn while adding, “Often people don’t realize how much power they have. We can transform something uncomfortable into something empowering and meaningful.”

Register today for this intensive pre-conference short course and sign up for the two-day general conference as well by December 20th to receive the Early Bird discount. Scholarships are still available for Livestock and Poultry Farmers, as of this publication date (12/15/17).

“The truth is over the years you realize that the work never goes away. You do your best and at the end of the day you try to find satisfaction with what you accomplished”, reflects Mark Cain on the demands of farm life. After 33 years invested in Dripping Springs Garden, Mark Cain and his partner Michael Crane understand the reality of working sunup to sundown to realize their farm dream, a process that literally started from the ground up. Unlike the more traditional intergenerational farm transition, Dripping Springs Garden represents an increasingly more common farm narrative: the first generation farm. These are farms started by individuals with no family land, no hands-on childhood experience, and no predetermined operation to take-over. Every decade, the number of these first generation farmers grows and in recent years has reached a tipping point that demands a new model for supporting new and beginning farmers. As this new breed of farmer enters the market, they are seeking opportunities to gain hands-on experience from the ground-up, they need alternative land access models, and most importantly, seek mentors that understand their perspective. Enter Mark Cain, the farmer with a degree in ecology with a passion for the outdoors that fell in love with the potential for organic farming to help heal the land, heal himself, and heal his community. Without family land or formal training, Cain’s story is similar to so many new farmers striking out on their own to gain the knowledge, skills, and experience to pursue the dream of owning a farm. Over the last several decades he and his partner have taken an idea and transformed it into a successful business in the Ozark mountains of northwest Arkansas, all the while helping guide others on the path to realizing the farm dream. “They’re like farmer shamans, guiding others into community-based organic agriculture in our part of the world” says long-time friend Keith Richards.

So what steps did this successful operation take to get where it is today? To start, they studied at the feet of other masters of industry and have continued to adapt, grow, and hone their craft over the years. Their land was selected because it was a beautiful, isolated space surrounded by nature, not because it was previously a working farm, so they understand the challenges of building a operation from the ground up. They have developed their business with intention, choosing to invest in time and planning to maximize each acre to ensure a diverse range of crops can be grown and harvested year round for market. While others may have increased acreage or markets, Mark chose to instead diversify crops, refine production techniques, add high tunnels, and focus on developing a successful internship program. All of these elements are components farms across the region can adopt, adapt, and utilize to grow their operation.

Yet the most compelling aspect of Dripping Springs Garden is not the cultivation but rather the culture, one that is focused on not only surviving but thriving. Mark embraces regenerative agriculture, a reflection of his deeper belief that the farming can be restorative instead of extractive to both the environment and the community. Mark has seen first hand how despite farming’s potential for positive, the one resource that suffers the most in the industry are the people. The demands of farming require a unique combination of both physical endurance and mental resolve but many entering the industry push too hard, too soon, for too long, often resulting in injury, breakdown, or burn-out. For the team at Dripping Springs Garden, it is about finding the balance of passion, hard work, and honoring yourself. Cain achieves this balance by operating the farm on a Mediterranean schedule allowing for mid-day siesta for yoga, meditation and relaxation during the warmest hours of the day. Mark is actually a certified yoga teacher and provides interns with the opportunity to join him in practice. The daily break provides “a golden opportunity to let go of everything for a little while to restore the body and mind” according to Cain. Dripping Springs Garden also provides time for family meals, with Mark and Michael cooking, eating, and socializing with their 4-6 interns to enjoy the fruits of their labor and socialize in a non-work setting. While the schedule and activities provide a more balanced work day, Mark also credits them with keeping him from experiencing the exhaustion many at his stage in the business often feel. Mark notes, “I have other things that I find value in, especially those that allow me to be creative. People have to find those unique outlets they can integrate into their operation.” He also stresses the importance of having young farmers working alongside them, not only as an investment in the future of farming but also as a way to reconnect with the joy of farming through the eyes of the interns (a view you can share from the farm’s instagram feed, run by the interns).

With all of the incredible experience and success, it is enough inflate anyone’s ego but I can assure you these are still two humble farmers interested to helping others by sharing their journey. Mark admits he has “made a million mistakes and tried to learn from a few” but still has a passion for farming because according to him, they have balanced farming with creative outlets and are surrounded with aspiring farmers still in awe of the daily farm life. He knows that many people look at his model, his schedule, and his approach and will say “I don’t have time” but believes if he does not take care of himself and his employees, the operation will not be the regenerative system he is striving for. Cain’s zen approach to farming is something we can all take to heart, “We have to feel good about what is happening right now. Not what could be. It is not about waiting for something to give you peace but finding it in the moment.”

Mark is looking forward to sharing more about his unique journey in January 2018 at the Southern Sustainable Agriculture Working Group Conference in Chattanooga, TN where he will kick off the conference in his plenary session with an exploration of where he began and the lessons he has learned along the way. We hope you will be joining us to learn from Mark and the other 90 speakers during the 56 educational sessions, short courses, field trips, and networking events. Register today to take advantage of Early Bird rates! Living on a tight budget? Check out our fee waivers.

The sound of fireworks has always brought with it a sense of nostalgia for the summer nights of youth filled with the excitement of staying up late followed by the booming explosions that echoed in your chest and lit up the sky. I find it incredibly fitting the 4th of July is a celebration of the Declaration of Independence because it was this time last year that I, too, declared my independence.

One year ago today, I struck out on my own as a business owner with the launch of Wit Meets Grit. I hit the ground running with three clients and have been going full steam ever since. Just to keep things interesting, my husband, Dan, and I bought a house at the same time, making the experiences of entrepreneurship and homeownership deeply intertwined. Both have given me an incredible sense of accomplishment and freedom I was completely unaware I had been missing. Admittedly (and not surprisingly) my work and family have been my primary focus (sorry garden).

Despite spending 5 years supporting, advising, and advocating for business owners, there is nothing quite like swimming in the water to make you appreciate the joys and dangers of the experience. While there have been challenges, none have been insurmountable or daunting. My biggest obstacle? Figuring out how to explain what I do for a living. Having spent so many years with clearly defined jobs, it has been difficult to put into words the depth and breadth of the services I am providing. When you grow-up with a modern renaissance man for a father, it is hard to see the point in narrowing down your interests or skills when there is so much pleasure to be found in new experiences and projects.

Upon reflection, I realized that in the end my passion is people. How they communicate, organize, collaborate, build their programs, run their organizations, manage their systems, make decisions, achieve results, and evaluate their success. Paired with an expertise in the areas of sustainability, environmental studies, and food systems (agriculture, land-use, distribution, marketing, and consumption), I am able to support the people and organizations working in these industries. And of course if you want to talk about green building, affordable housing, gardening, public health or transportation, those are areas of interest as well (hence the aforementioned depth and breadth).

In the last twelve months I have had the pleasure of working with ten different clients on a wide range of projects from meeting facilitation and coalition building to organizational development and landscape assessment. My clients range from small non-profits and businesses to large national organizations. Although the majority of my clients fall into the “food system” category, I have also had the opportunity to work with folks on areas of organizational management and the broader area of sustainability.

Beyond the work under the umbrella of Wit Meets Grit, I am also an adjunct faculty at the College of Charleston, co-teaching Introduction to Environmental Studies with a “hard-science” partner and just wrapped up co-teaching the Gaiananda Herbal Apprenticeship with SC Herbal Society. Outside of work, I am also heavily involved in community giving through volunteer work on several boards but that is a whole other post for another day.

A goal for the next year is to schedule more time to actually update the world on the fun I am having at work (and at home) to provide a peek into this fascinating world I find myself in. In my own defense for the serious lack of blog posts and updates, I just wrapped up a 6 month project that included over 25 interviews, data collection, and mapping on four states that resulted in a 60 page report (with citations) aka soooo much writing.

What is the most important take-away at this point? It has been a great year and I am so thankful for the support of friends and family as well as my stellar clients. To illustrate the awesomeness that is self-employment, I created a fun infographic.

Forget the foreign cars and name brands, you are now more likely to be judged by what is on your dinner table. Is that steak local, grass fed, animal welfare approved? Did you pair it with a side of local, organic, heirloom potatoes? While the string of labels becomes its own parody, it is indicative of our life in the information age. Transparency is a valuable trait that consumers are beginning to expect from companies, especially when it comes to food producers. In the race to lead the most socially, politically, and environmentally correct life possible, how does one ensure they are making the right choice?

The real challenge comes when determining which certification is the “best” and finding measurable data to back up these decisions. At the top of the debate is the local versus organic. Which is better? What is more important? How are they different and how are they similar? These are the types of questions that can paralyze you in the grocery store. Adding to this challenging endeavor is the reality that a lot of this is subjective. Everyone has their own set of values as well as financial and logistical constraints. What is the right choice for you and what you are able to source where you live?

Organic.

Although the organic foods movement began in the 70s, the official National Organic Program was launched in 2002. Organic Certification is a process by which a food business must pass a third party inspection to verify that they have met organic standards, utilized specific production practices, and are not using prohibited substances. In South Carolina, Clemson University’s Public Service and Agriculture department is the Accredited Certification agency for the state that conducts these third party inspections. Ryan Merck is the Organic Program Coordinator with the program and has spent years on the ground in South Carolina conducting inspections on crops, livestock, and processing. He believes the strengths of the program are its ability to help provide accountability through third party verification and record keeping while also creating a minimum standard for how to farm with an “ecological component.”

The challenge for consumers in South Carolina is that currently there are only 53 certified farms, ranging from ¼ acre to 1,000 acres, leaving many gaps in supply. Charleston County only has three certified organic farms, Joseph Fields Farm, Middleton Place Organic Farm and Clemson’s Coastal Research and Education Center. Why are there so few farms getting certified in SC? Ryan believes it is in part due to misconceptions about the process being too expensive or having too much paperwork as well as a major deficit in farmer and consumer education. He noted that neighboring states are far ahead in numbers, with North Carolina home to 262 certified farms and Georgia up to 97 certified farms.

For Joseph and Helen Fields of Joseph Fields Farm, the choice to transition to organic began almost 14 years ago and this year they completed their 9th inspection. “The customers were asking for organic vegetables,” Helen Field reflects. As one of the first Certified Organic farms in the state, they had to spend a lot of time educating consumers when their prices increased. Although some fought the change, in the end Helen explained, “If someone is truly interested in organic, they buy it, regardless of the cost.”

While the Fields are seasoned veterans at the process, Joshua Adams just completed his first inspection as the Farm Manager at the Middleton Place Organic Farm. “It’s a lot of paperwork, but it’s really not as bad as I thought it was going to be,” he says. He realized that the process itself would help him develop positive habits in his first few years of farming. “As a farmer you need to keep good records and being certified organic helps you do that.”Yet Joshua is left feeling as though perhaps society has it wrong. “It’s kind of backward. As someone that is trying to grow healthier food, we have to have to go through so many hoops and other people can spray chemicals without even having to be labeled.”

Adams is not the only one that feels as though farmers practicing organic production should not have to go through a stringent process that eats into their already tight margins. Kenneth Melton, owner of Lowland Farms on Johns Island, has always grown using organic methods and attends a variety of trainings to learn more sustainable methods for his operation but is not certified. “I have kids and feed them from the farm. I don’t want to spray anything. I don’t want to import things onto my farm that I don’t have to”. As a farmer with direct to consumer and restaurant sales, he doesn’t see a reason to go through the process because he has great relationships with his customers and will answer any questions they have. “Once you have the relationship and they learn about how you are growing, organically, then they trust you,” he says. “People are more interested in where you are located.”

Local.

Lowland Farms is one of several local operations that sell regularly at farmers markets in the area, including the new market launching in West Ashley. Charleston is not the only city with an incredible demand for local food, as demonstrated in the continued growth of farmers markets nationwide from 1,755 in 1994 to 8,284 in 2014. Proponents of local foods are focused on the ability to have a relationship with their farmer, reduce their carbon footprint, access regionally specific products, support the local economy, and enjoy harvested-that-morning fresh produce.

Yet unlike organic, the food industry is having a harder time pinning down how exactly to define and enforce this. According to the USDA: “locally or regionally produced agricultural food product” is less than 400 miles from its origin, or within the State in which it is produced.” In South Carolina, Growfood Carolina initially adopted the more stringent industry standard of 120 miles but recently expanded statewide to capture the range of growing seasons and products grown in the state. According to Sara Clow, the General Manager at Growfood, buyers are sourcing from them to access high quality produce that is sourced locally and are generally not as concerned with organic certification, “The chefs want what tastes best and is local.”

One of the challenges local is that distance is the only requirement. Local farmers can practice a broad range of production methods that may or may not reflect your own beliefs on health, social justice, animal welfare, or the environment. The benefit of location as a restriction is that because of their relationships in the communities in which they grow and live, farmers selling in direct markets locally have a great motivation to meet their consumer’s demands. If you have the ability to build a relationship with a farmer, you can ask about their practices and express your desire for certain types of certifications. Although this sounds like an ideal solution, the reality is the majority of Americans still buy their food at the grocery store – making food labels the primary tool for a customer can learn about a product. The current system relies heavily on certifications and language approved by the FDA (ie. words like “natural”) to help consumers make decisions because farmers are not in the store to answer questions. Marketing and packaging can be very confusing to customers and take advantage of loopholes in labeling restrictions. This weakness of the system is also its strength because it encourages consumers to actually learn about the food system and build relationships with those growing food in your community so they can be informed and savvy customers.

So what is better, local or organic? It is a question that only you can answer for yourself.